La Contrada Matta

A complete lunch set featuring a first course (pasta), a second course (meat or salad), a side dish, and a drink. A traditional and affordable way to enjoy a full Italian meal.

A fresh plate featuring buffalo mozzarella and cured ham, served with grilled vegetables. A classic Italian appetizer or light meal combination.

Thick spaghetti-like pasta served with mixed seafood. Savory and briny flavors from the sea.

Fresh buffalo mozzarella paired with salmon, served alongside grilled vegetables. A light and flavorful combination.

Pork loin served with roasted potatoes and salad. A hearty meat dish with classic sides.

Soft potato dumplings served with mussels and clams. A harmonious blend of tender dumplings and shellfish.

Beef steak served with roasted potatoes and salad. A simple yet satisfying grilled meat dish.

A large 220g chicken patty served with roasted potatoes and salad. A lighter alternative to beef burgers.

A substantial 220g beef burger patty served with roasted potatoes and salad. Juicy and filling.

Bone-in beef steak served with a side dish. Rich in flavor due to the bone-in cooking.

Grilled swordfish steak served with a side dish. Firm, meaty texture with a mild flavor.

Veal loin served with a side dish. Tender and delicate meat.

Sliced grilled beef steak (Tagliata) seasoned with either rosemary or balsamic vinegar. Served with a side dish.

Traditional skewers of sheep meat, typically grilled over charcoal. The meat is cut into small chunks, offering a savory and slightly chewy texture. A classic street food from the Abruzzo region.

Skewers made with liver instead of the traditional sheep meat. They have a richer, more intense flavor and a softer texture compared to the classic version.

Grilled sheep ribs. The meat is flavorful and tender near the bone, enhanced by the smokiness of the grill.

A mixed grill platter featuring sausage, a small beef steak, pork loin, and a sheep skewer. Perfect for tasting a variety of grilled meats.

Pork ribs coated in barbecue sauce, served with french fries and mixed salad. Sticky, sweet-savory, and tender.

Beef fillet steak. A premium cut known for its extreme tenderness and lean texture. Grilled to preference.

Beef fillet steak served with a green peppercorn sauce. The creamy, slightly spicy sauce complements the tender meat.

Beef fillet steak topped with porcini mushrooms. The earthy, nutty flavor of the mushrooms pairs well with the beef.

A specialty beef fillet wrapped in Lardo d'Arnad (cured fatback), seared with Prosecco and a four-pepper oil blend. Rich, aromatic, and decadent.

Beef fillet served with Taleggio and Gorgonzola cheeses and radicchio. A robust combination of creamy, pungent cheeses and bitter vegetable.

Argentine-style Entrecôte steak (ribeye). Known for good marbling and rich flavor.

Sliced grilled beef steak, typically served rare to medium-rare. Simple and focused on the meat's flavor.

Sliced grilled beef steak topped with fresh arugula (rocket) and cherry tomatoes (pachino). A fresh and peppery accompaniment to the meat.

Sliced grilled beef steak dressed with balsamic vinegar glaze. The sweetness and acidity of the vinegar cut through the richness of the beef.

Sliced grilled beef steak served with porcini mushrooms. Savory and earthy.

Sliced grilled beef steak served with artichokes. A classic Italian pairing.

French fries. Crispy fried potato sticks.

Green salad, typically consisting of lettuce and other leafy greens.

Mixed salad with tomatoes. Fresh and light.

Cooked seasonal vegetables, such as chicory or broccoli rabe (broccoletti). Often sautéed with garlic and oil.

Artichokes. Typically prepared either Roman-style (braised with herbs) or Jewish-style (fried), though the method varies.

Grilled mixed vegetables, usually including eggplant, zucchini, peppers, and tomatoes.

Individual serving of ketchup or mayonnaise.

Takeaway container charge.